Ingredients
Roasted Pumpkin
- 500 grams pumpkin, (Peeled & Cubed 1-2 cm)
- 1-2 tablespoon olive oil
- 1/2 tablespoon tamari or soy sauce
Polenta Crust Pastry
- 75 grams plain flour
- 170 grams Instant Polenta
- 120 grams unsalted butter
- 1/4 teaspoon salt
- 80 grams water
Caramelised Onion
- 2 onions, (large sliced into rings)
- 2 tablespoons sugar
- 20 grams olive oil
Remaining Ingredients
- 100 grams feta
- 375 grams carnation light and creamy evaporated milk
- 4 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre Heat oven to 180 degrees. Grease a 24cm Loose-bottom tart tin and set aside.
Place pumpkin (cubed approx 1-2cm) into a roasting pan lined with baking paper.
Drizzle 1-2 tbsp of Olive Oil and 1/2 tbsp of Tamari or Soy sauce over pumpkin cubes and toss with your hands to combine the ingredients.
Bake for 20 - 30 minutes or until soft and slightly coloured on the edges and set aside.
Place flour, polenta, butter and salt in TM bowl and mix for 10 seconds on speed 6.
Set dial to closed position. Add water and knead for 10 - 20 seconds on
"Dough mode" interval speed to form dough.Press the dough into a 24cm loose-bottomed tart tin. Top the dough with non-stick baking paper and fill with baking weights.
Bake at 180 degrees for 15 minutes, remove the paper and weights and bake for a further 10 minutes. Set aside.
Place Onions, Sugar and Oil into mixing bowl and saute for 30 minutes on Varoma
"Counter-clockwise operation" Reverse Speed 2. Set aside.Place Eggs and Carnation Milk into mixing bowl and mix for 3 seconds speed 3.
Spread Caramelised Onion over cooked pastry shell, crumble over feta and top with reserved pumpkin. Pour egg and milk mixture over the top.
Bake at 180 degrees for 35 minutes or until the filling has set.
Roasted Pumpkin
Polenta Crust Pastry
Caramelised Onions
Remaining Ingredients and Assembly
Tip
You may have additional milk egg mixture left over dependant on how deep or big your tart tin is. Adjust to suit.
Salt content is to preference, increase or decrease as required to suit.
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious. I added some fried bacon pieces to the filling.
I have made this many times. Absolutely delish!!! Great to freeze to for quick lunches.
This is a great recipe. Made it for meat-free Monday and will definitely make it again. Handy if you already have caramelised onions in the fridge. I made the crust ahead of time so it was super quick to assemble.
Not sure if eveyone else used a deeper tart dish than me but i ended up with probably half of the egg and milk mixture left over. So i made three extra mini tarts, making more of each ingredient to use up the milk mixture and i still didnt use it all. It was also very sweet, maybe that was the sugar on the onions, or the base? Unsure, i havent made a polenta base before.
Overall, it was ok, but my partner and I both said we wouldnt make it again.
It also seemed to take so long to make.
Made this today after a freezer disaster left us with no meat in the house! I made a GF shortcrust base as I didn't have any polenta. Next time I would leave the sugar out of the onions, but we don't eat much sugar, so that may just be our taste. I too cooked the pumpkin in balsamic with a pinch of salt and also topped the tart with some pine nuts. Delicious. Hubby loved it! Thankyou
http://makingofakitchendiva.blogspot.com.au/
Made this for dinner and served it with a chilli jam (also on the recipe community). I think this would have been a little plain without the chilli jam, so highly recommend that. My husband and I both enjoyed this.
This is absolutely delicious!!! I made it with shortcrust pastry and as someone else mentioned, I also roasted my pumpkin with balsamic vinegar rather than the soy sauce.
Nice filling but myself and my 12yo daughter weren't fond of the polenta crust, on the other hand hubby and adult daughter enjoyed it - obviously just personal preferences.
As the "tip" said was possible I actually had egg mixture left, almost half in fact but I think that this is because the crust was just SO thick. Will try it again with normal shortcrust next time and see how. That goes.
This is very very yummy. I just made using traditional shortcrust pastry and was great
You could try milk or cream Elzbeth. Similar ratio to eggs with what you would do for a quiche mix. I personally haven't tried it so can't guarantee the same result.
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